Badia Ancho, Arbol, California, Guajillo, Japones & New Mexico Chili Bundle

A complete dried chile library for Mexican cooking — six varieties that cover the heat, color, and depth profiles behind moles, adobos, salsas, and braises. Toast, soak, and blend; each pepper does a specific job.

What's Inside

Ancho Chili (3 oz) brings raisin-sweet, mild depth and is the backbone of red mole and enchilada sauces. Arbol (3 oz) delivers sharp, clean heat for salsa de arbol and chile oils. California Chili (3 oz) is mellow and earthy, ideal for red sauces and chili colorado. Guajillo (3 oz) contributes bright, tangy fruit and red color to birria, adobo, and pozole rojo. Japones (3 oz) adds dry, lingering heat to oils and stir-fries. New Mexico (3 oz) rounds it out with smoky-sweet warmth for chile rojo and posole.

How to Use Them Together

Stem, seed, and toast the chiles in a dry skillet 20–30 seconds per side until fragrant. Soak in hot water 20 minutes, then blend with the soaking liquid, garlic, and onion for adobos and mole bases. Combine guajillo with ancho for birria; arbol with guajillo for table salsa; California with New Mexico for chili colorado. Bloom in oil to build the foundation of any braise or stew.

Best For

Home cooks building a real Mexican pantry, anyone making birria, mole, pozole, enchilada sauce, or chile-braised meats from scratch — and cooks who want to dial heat and flavor with precision instead of a single jarred blend.

Ships from Doral, FL.

Best for: Authentic Mexican chile cooking — mole, adobo, salsa roja, and braised carnitas.